Celery Root Soup
['1 tablespoon butter or olive oil', '2 leeks, white and light green part only, chopped', '2 celery root bulbs (about a pound each), peeled and chopped', '1/2 teaspoon salt', '32 ounces chicken or vegetable stock']
In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
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